Brew Methods · 4 min
Pour-over from first principles
Water, grind, ratio, agitation. Everything else is preference. A quiet guide to the only four levers that matter.
The Journal
Publishing on coffee, curated with restraint.
Origin stories, brew methods, tasting notes, and travel diaries from the producers, farms, and cities that make specialty coffee possible.
Tasting Notes · 3 min
How to read tasting notes
'Blackcurrant, tomato leaf, honey.' Notes on a bag are a map, not a promise. Here is how to read them well.
Origin Stories · 5 min
The small fincas of Huila
Colombia's steepest coffee country is farmed in single-hectare plots. What that means for the cup — and for the people who grow it.
Travel Diaries · 5 min
Under the Antigua volcano
Three volcanoes, one valley, and a coffee culture that has learned to read the sky.
Tasting Notes · 4 min
Why Kenya tastes the way it does
The unmistakable blackcurrant hit of a great Kenyan coffee has one name: SL28. A short lesson in coffee genetics.
The letter
A monthly Journal, in your inbox.
One considered letter each month — new origins, brew notes, rare lot alerts.